Beef Enchilada Casserole Cheddar (Print version)

A flavorful Tex-Mex dish with seasoned beef, tortillas, tangy sauce, and melted cheddar cheese.

# What you'll need:

→ Meat & Dairy

01 - 1 lb ground beef
02 - 2 cups shredded cheddar cheese
03 - 1 cup sour cream

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 (4 oz) can diced green chilies

→ Pantry Staples

07 - 1 (15 oz) can red enchilada sauce
08 - 8 small corn tortillas (6-inch)
09 - 1 tbsp olive oil
10 - 1 tsp ground cumin
11 - 1 tsp chili powder
12 - ½ tsp smoked paprika
13 - Salt and pepper, to taste

→ Garnishes

14 - Fresh cilantro, chopped
15 - Sliced green onions

# Method:

01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more.
03 - Add ground beef to the skillet. Cook, breaking it up, until browned and cooked through, 5–7 minutes. Drain excess fat if necessary.
04 - Stir in cumin, chili powder, smoked paprika, diced green chilies, salt, and pepper. Cook for 1 minute to toast spices. Remove from heat.
05 - Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
06 - Layer 4 tortillas over the sauce, overlapping as needed. Top with half the beef mixture, ⅓ of the cheddar cheese, and half the sour cream. Drizzle with more enchilada sauce.
07 - Repeat layers: tortillas, remaining beef, another ⅓ cheddar, remaining sour cream, and more sauce.
08 - Finish with the last 4 tortillas, remaining enchilada sauce, and top with the rest of the cheddar cheese.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake an additional 10 minutes, or until cheese is bubbly and lightly golden.
11 - Let stand 5–10 minutes before serving. Garnish with cilantro and green onions if desired.

# Expert advice:

01 -
  • Everything bakes in one dish so cleanup is practically nonexistent
  • The layers get all melty and intertwined, so every bite has beef, cheese, and sauce together
  • It actually tastes better the next day, if you somehow manage to have leftovers
02 -
  • The resting period isn't optional, so don't skip it even if people are hovering with plates
  • Corn tortillas can tear if they're cold, so let them sit at room temperature while you prep everything else
  • If the cheese is browning too fast, tent it loosely with foil for the last few minutes
03 -
  • The casserole can be assembled up to 24 hours ahead and refrigerated before baking, just add 5 to 10 minutes to the covered bake time
  • If you're making this for a crowd, double it and bake in two separate pans because stacking it too deep makes the middle take forever to cook through

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